Peach Salsa Recipe

This recipe calls for peaches, but you could easily use nectarines. Habaneros work well in this salsa, in place of the jalapeños, but watch out, they're hot!

Ingredients

4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)

2-3 Tbsp chopped shallots or onions

2-3 jalapenos, chopped (stem, seeds and ribs discarded)

Juice of a lemon

2 Tbsp chopped fresh mint

2 Tbsp grated ginger

1 teaspoon sugar

Salt and black pepper to taste

Method

1 Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it.

2 Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.

Serve with chips, with fish, pork, or chicken.

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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

Wow, I just realized that the last post/comment on this recipe is MINE from a year ago! And my menu is almost the same…how funny.

I’ve made this several times, and we have really enjoyed the blend of flavors. Today, I made it ALMOST exactly the same (nectarine instead of peach, and agave syrup instead of sugar) but I made a hot version! Sauteed the onion, jalapeno, and nectarine in a little olive oil, added s/p, lemon juice, fresh parsley and finished with a pat of butter off the heat. Served over grilled boneless chicken breast that I’d marinated in apricot brandy, canola oil, and parsley. #Actually put about a tablespoon or so of the marinade into the “salsa” as well, and cooked off the alcohol). Served over basmati rice with some sauteed zucchini….fabulous!

Elise, your site has become both a great source of recipes and a great source of inspiration and ideas! That’s what cooking is all about! Yay, food!

DEEE-licious! (even though I had to make some substitutions based on what I had in the fridge and garden! I used parsley instead of mint, half lemon/half lime juice, and omitted the ginger. Also used agave syrup instead of sugar.)

I served it over lemon-peppered chicken breasts with basmati rice, and spinach sauteed with garlic and red pepper flakes. Dearest husband said, “Great meal!” Thanks, Elise.

Thanks for the recipe. I have a peach tree with an abundance of peaches that I don’t know what to do with. This is another great way to use them. I’m going to try canning peaches for the first time so we will see how it goes. Do you have any recommendations on where I can go to find information on canning fruit? Thanks!

We add ascorbic acid and sugar to cut fruit and store ours in the freezer. Instructions here. ~Elise

I went to a neighborhood meeting and pot luck last week, were someone had brought something like this salsa, only they had added avocados. I asked who had made the salsa but was never able to find out. Have you ever heard of adding avocados to your peach salsa?

I was once in a class taught by Diana Kennedy, the grande dame of Mexican cooking, who prepared a guacamole made with peaches, avocados, grapes, and pomegranate seeds. So yes, avocados will work fine with the peaches in salsa. ~Elise